For the past few days I have been cooking with products from Trepunti, an online shop owned by a Sicillian farmer. I shared my recipe for a...

I followed up with a rustic-style seafood main course using another pack sent by the purveyor Qwehli (see my previous post for the introdu...

I have to go back quite a few pages to see the last time I shared a recipe here – August 2018 , to be exact. Not that I haven’t been cooki...

We rarely contacted chefs specifically before any visit to their restaurants, not wanting to give them a wrong impression that we were exp...

I did say it would be a long while before I will even consider doing the “chef gig” thing again since my “debut” at PMQ Taste Kitchen a...

"Will you do it again?" is the question I was asked most often after my brief stint at the PMQ Taste Kitchen was dusted and ove...

"Service!"… midway through the PMQ Taste Kitchen pop-up event I was still getting used to the notion that someone would come to ...

"Food is so good that you should open your own restaurant!" – any amateur cook who hosted dinner party at home must have heard c...

It’s an impulse buy when I picked up a whole kinmedai (goldeneye snapper) at the Kagoshima Fish Market in the morning just before I was ta...

As our friend Fabrice is ready for his new post heading The Tasting Room in Macau after moving on from Caprice, we want to pay him a visit...

From what the names suggest, pork rillettes and gyuniku shigureni sound like two dishes from entirely different worlds, but in reality the...

One of the main reasons of renting a house rather than staying in a hotel was to have the opportunity to spend more time eating in rather ...

While spending late evenings watching the French Open on TV a few weeks ago, I was looking to fix up something quick to munch on. That...

I was home alone on a weeknight and wanted to prepare something real simple myself for dinner. I happened to have a bunch of fresh Thai ba...

I was at Restaurant Akrame on Ship Street in Wanchai when Chef Akrame Benallal was in town for the week to launch the new seasonal menu at...

I took on the experiment of making ramen from scratch at home not on a mission to create the perfect bowl but to try to see how difficult ...

Recently I joined a few others for a Butchery Workshop hosted by Chef Tom Aikens at his restaurant, The Fat Pig by Tom Aikens, in Times Sq...

This recipe is based on a dessert I recently made when my friends came over for dinner, and was inspired by a similar version I had at a r...

I was not sure what Chef Fabrice thought when I actually took up his offer to teach me to cook in his kitchen, but I was pretty excited. A...

The other day a friend of ours passed us a giant wax gourd grown from her garden. Wax gourd, aka Togan in Japanese, is a common ingredient...